Artichokes and peas seasoned with garlic, ground ginger and turmeric make a sensational and surprising sauce for pasta, and a showstopping Moroccan-spiced lamb shoulder with a fruity salsa
I
was lucky enough to grow up in a home where we had lots of family and friends around, which meant lots of people to feed. On those occasions, if my mum wanted to make something special that required minimal effort, she served a roast lamb shoulder. After all, roasts actually follow a concept similar to traybakes: the main ingredients are combined in a roasting tin and the oven does most of the work. In Morocco, méchoui can refer to either grilled or roast dishes, but for a lamb shoulder it typically means that it’s roasted. But, first, my take on a traditional artichoke and pea tagine, a popular dish typically enjoyed in spring. In Moroccan homes, tagines are served simply with bread, without sides, but I have found that some make excellent sauces for pasta.
Here, the artichokes and peas are seasoned the traditional m’qualli way, with garlic, ground ginger and turmeric. The dish is then finished with preserved lemon and olives, common ingredients in this tagine, which add a light, briny touch. The tinned artichoke hearts, frozen peas and olives ensure you can enjoy this wholesome meal year-round, regardless of the season.
